Eggplant Lasagna

Prepare the eggplants: Slice the eggplants lengthwise into thin, even slices. Sprinkle the slices with a little salt and let them sit for about 10 minutes to draw out excess moisture. Then, rinse and pat them dry with paper towels.

Cook the ground beef: In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon. Season with salt and pepper to taste. Once browned, drain any excess fat, then stir in the marinara sauce. Simmer for a few minutes to heat the sauce through.

Preheat the oven: Preheat your oven to 375°F (190°C).

Assemble the lasagna: In a baking dish, lightly grease the bottom with olive oil. Layer the eggplant slices at the bottom. Then, spread half of the ricotta cheese over the eggplant, followed by half of the beef and marinara mixture. Repeat the layers with the remaining ingredients.

Top with cheese: Sprinkle the mozzarella cheese evenly on top of the lasagna.

Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Serve: Let the lasagna rest for 5-10 minutes before serving. Enjoy!